How to Make a Colorful Healthy Mexican Chopped Salad Everyone Loves!

Chop the tomatoes to prevent seeds and juice from spilling.

Add salad greens including broccoli, shredded carrots, shredded brussel sprouts, red cabbage, kale, red onions, super greens, and spinach to a large bowl.

Chop the salad using a mezzaluna knife for about 3 minutes until desired size is achieved.

Add chopped cilantro to the salad.

Add a tablespoon of ground flax to the salad.

Squeeze juice from half a lime over the salad.

Transfer the salad to a 2-quart Corelle bowl for easier eating.

Add ground cumin, chili powder, and chipotle chili powder to the salad for flavor.

Heat canned lentils with taco seasonings and salsa, then add to the salad.

Add batch-prepped brown rice to the salad.

Add heated organic fire roasted corn to the salad.

Slice and add avocado to the salad.

Add extra tomatoes for flavor and color.

Sprinkle green onions over the salad.

Add store-bought salsa to the center of the salad.

Sprinkle micro greens over the salad.

Add more cilantro for flavor.

Top with raw pumpkin seeds for crunch and nutrients.

Slice corn tortillas thin, air fry at 375° for 4 minutes to make crispy tortilla strips, then add to the salad.

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Allergens